There are a few simple ways to thicken up canned enchilada sauce so it has the perfect consistency for enchiladas, tacos, and more. Adding a thickener is the easiest method. Cornstarch, flour, or masa harina can all be whisked into the sauce to make it thicker. Allowing the sauce to simmer for 10-15 minutes will also help thicken it up through evaporation. Finally, pureeing canned diced tomatoes before adding them to the sauce will create a thicker texture.
Use Cornstarch
Cornstarch is one of the most commonly used thickeners for sauces and gravies. It mingles seamlessly into liquids, creating a smooth thickness. Here’s how to use it to thicken up canned enchilada sauce:
- In a small bowl, whisk together 1-2 tablespoons of cornstarch with 2 tablespoons of water until smooth and lump-free.
- Pour the canned enchilada sauce into a saucepan and bring it to a gentle simmer over medium heat.
- Whisk the cornstarch slurry into the simmering sauce. Continue whisking for 1-2 minutes as it thickens up.
- Remove from heat and let cool slightly before using in recipes.
The cornstarch will quickly start to thicken the sauce. For a medium thickness, 1 tablespoon is usually sufficient, but you can whisk in more slurry for an even thicker sauce. The thickness will continue to develop as the sauce cools.
Use Flour
All-purpose flour is another handy ingredient that can be used to thicken enchilada sauce. Here’s how:
- In a small bowl, whisk together 1-2 tablespoons flour with 2 tablespoons water until smooth.
- Pour the sauce into a saucepan and bring to a gentle simmer.
- Gradually whisk the flour mixture into the simmering sauce. Cook for 1-2 minutes, whisking constantly, until thickened.
- Remove from heat and let cool slightly before using.
The flour gives the sauce more body and a slightly gravy-like texture. Like with cornstarch, start with 1 tablespoon flour and add more as needed to reach the desired consistency.
Use Masa Harina
Masa harina (corn flour) is used to make tortillas, tamales, and other Mexican staples. It also happens to be an excellent thickener for enchilada sauce. Here’s how to use it:
- In a small bowl, whisk together 1-2 tablespoons masa harina with 2 tablespoons water until smooth.
- Pour the sauce into a saucepan and bring to a simmer over medium heat.
- Whisk the masa mixture into the simmering sauce. Cook for 1-2 minutes, stirring frequently, until thickened.
- Remove from heat and let cool slightly before using.
Masa harina gives the sauce a pleasant corn flavor. Start with 1 tablespoon and add more to reach the desired thickness. The sauce will continue thickening as it cools.
Simmer the Sauce
For a natural way to thicken canned enchilada sauce, simmering it for 10-15 minutes will do the trick. The simmering causes some of the liquid to evaporate, resulting in a thicker, more concentrated sauce.
- Pour the enchilada sauce into a saucepan.
- Bring it to a gentle simmer over medium heat.
- Let it simmer for 10-15 minutes, stirring occasionally.
- Once thickened to the desired consistency, remove from heat and let cool slightly before using.
Watch the simmering sauce closely and adjust the heat as needed to maintain a gentle simmer. The longer it simmers, the thicker it will become.
Puree Diced Tomatoes
For canned enchilada sauce recipes that call for adding diced tomatoes, you can puree the tomatoes first to create a thicker texture. Here’s how:
- Drain the canned diced tomatoes, reserving the juice.
- Place the tomatoes in a food processor or blender.
- Puree until smooth.
- Add the pureed tomatoes and reserved juice to the sauce.
- Simmer for 5 minutes to allow flavors to meld.
This will make the sauce much thicker than if you simply added chunky diced tomatoes. The puree seamlessly integrates into the sauce for great texture.
Combine Methods
For an extra thick enchilada sauce, you can combine a couple of these methods:
- Simmer the sauce for 10 minutes to reduce it down.
- Whisk in a slurry of 1-2 tablespoons cornstarch diluted in water.
- Let simmer for 2 more minutes as it thickens up.
This amplifies the thickening power of each method. The result is an enchilada sauce with a luscious, coat-the-back-of-a-spoon consistency perfect for enchiladas.
Troubleshooting
Here are some tips if you have trouble getting your enchilada sauce thick enough:
- Simmer longer: Letting the sauce simmer for a longer period like 20-30 minutes will allow more liquid to cook off.
- Use more thickener: Try whisking in an extra tablespoon of cornstarch, flour, or masa to make it thicker.
- Puree all tomatoes: For recipes with added tomatoes, puree all of the tomatoes including juice for thicker texture.
- Reduce heat: Be sure to maintain a gentle simmer. High heat will prevent proper thickening.
- Add milk: Thin sauce can be rescued by whisking in some milk or cream after thickening to make it creamy.
With the right adjustments, you can achieve the perfect silky, thick texture for your enchilada sauce.
Storage
Properly stored, homemade thickened enchilada sauce will last:
- Refrigerator: 5 to 7 days
- Freezer: 4 to 6 months
To store, let the sauce cool completely first. Transfer to an airtight container. For freezer storage, leave 1⁄2 inch headspace to allow for expansion. Thaw frozen sauce overnight in the refrigerator before using.
Thick homemade enchilada sauce is definitely worth keeping on hand. Use it anytime you need amazing enchiladas fast!
More Easy Ways to Thicken Sauce
While this article focuses specifically on enchilada sauce, the methods can be used to thicken any type of sauce or gravy:
- Roux – Cook flour and fat into a paste then whisk into liquid
- Slurry – Whisk cornstarch or flour with water before adding to sauce
- Puree – Blend solids into a smooth puree before adding to liquid
- Simmer – Gently simmer sauce to reduce liquid
- Gelatin – Dissolve unflavored gelatin into hot sauce then chill
Keep these handy methods in mind whenever you need to add body and thickness to a thin sauce!
Conclusion
With a few simple tricks, canned enchilada sauce can be easily transformed into a luxurious, thick sauce perfect for smothering enchiladas. Cornstarch, flour, or masa slurries quickly thicken up the sauce to coat-the-back-of-a-spoon consistency. Letting it simmer concentrates flavors and evaporates liquid for natural thickening. And pureeing any added tomatoes creates a silky texture. Use one method or a combination to get the enchilada sauce of your dreams. Your enchiladas will thank you!